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You won't need the BE2 with 2 cans & 25L Unless you are going for 'fire water'.... Dry hop with any thing that takes your fancy. The CPA base will learn you the taste of what the hop does. I don't recommend pride of ringwood for people starting out contrary to *insert name of no care LHBS*...

Theres atleast a few people here that do. Give it a crack! Home grown hops make a bigger impact to the beer. Home malt is just for the fun of doing it.

Having a second crack at it this year & blogging the process; http://www.aussiehomebrewer.com/forum/inde...showarticle=183 I'm due for an update but must use PC not iPhone for photos. Harvested last weekend. In skryrim this weekend... If u wanna have a crack at growing, wait till may next...

I use silicone baby bottle teats that have been chewed out. Perfect for 1/2 or 3/4 Just cut to suit Can be bought cheap at IGA

Green hops are awesome. More breweries would do it but the logistics of storage & transport make it almost impossible. If you are into IPAs & APAs, try a green hop harvest beer. It truly is a class of it's own. Worth every second weeding & tending.

1. RdeVjun Correct PAID 2. TidalPete Correct PAID 3. Bradsbrew Correct 4. Argon Correct 5. Banora Brewer Correct 6. Brucce Correct 7. Winkle - Okie Dokie 8. Crunched - PAID 9. Dazdog - checked and correct PAID 10. Ekul Correct and PAID mmmm i can almost smell the grain mashing 11. Galamus...

1. RdeVjun 1* Wey BoPils, 3* TBA 2. TidalPete 2 * TBA 3. bradsbrew 4 * TBA 4. argon 1*BB Ale, 1* TFFMGP 5. banora brewer 2 * TBA 6. 7. winkle 1*BB Ale, 1*BB Pale Pils, 1 * TFMO 8. crunched 2*BB Ale, 1*TFGP, 1*TBA 9. dazdog 2 * TBA 10. ekul 1 * BB Ale, 1 * BB Pale, 1 * Wey Munich I 11. Galamus...

Makes a massive difference in taste. If you fermented it properly & cold, then it will taste ordinary until it's lagered. Assuming you are bottling, I've found it easiest to lager in the bottle. Taste them at intervals & you will see it goes ordinary to awesome if you can leave it 6 months.

I like the idea of culturing a starter from bread dough. My interpretation of the glyphs that Sam & Florian look at in Egypt is that the ancients used the bread dough like we use slants to start the culture & maintain the strain. Not using the cooked bread as a flavor addition like they ended up...

Updated Still researching wild yeast I found http://www.enologyinternational.com/yeast/wildyeast.html & also read a little about making a bread starter from grapeskin yeast. Thinking this might be a good method to try. Has any one ever heard of someone using a wild wine yeast culture in a beer?

Most often happened to us when the sugar dispenser (read Lacky) forgot his count & doubles up on a bottle. They usually go off in the night & take out the adjacent ones. Now it's compulsory in the Brauhaus to say out loud "one, two three" as you dispense. Have lost whole batches (before temp...

Can be used if u home malt it. Very easy, just time consuming. Lots of links around on how & an article here which has video. Basically all say the same thing: germinate some grain & kiln it at the right time. Don't know why more people don't: especially those who can't get malt easily (rural)...

http://www.aussiehomebrewer.com/forum/inde...st&id=48145 Sounds similar to what I do: 60L 'urn' filled & heat to strike. Remove 30L to the fermenter & move over the ots element to get sparge ready/sanitize fermenter (keggle). Need no HLT. Mash in the urn with bag open draping over side. DONT...

1x black polo L

Stick with coopers. Wait until they have a special & buy up. The euro lager 2can fermented low & aged 4-6 months cold is very similar to becks. Pale ale is a great base to fill out a centennial/Amarillo extract boil like Neil's & then it's a slippery slope to AG

Pm sent

BMS in town has em. Big grey shed similar to the green one. 3/4 as well as 1/2'

I think realistically back in the day, people figured out how to pitch the good ferment from one barrel to another long before we knew it as yeast. To start a new brewery you 'aquired' fermenting beer from a proven source to kick you off. Pilfering propriatry yeast from friends in the community...